CREAM OF PUMPKIN SOUP

PREP + COOK TIME 40 MINUTES (+ COOLING) SERVES 6

40g butter

1 large brown onion (200g),

chopped coarsely

3 rindless bacon slices (195g),

chopped coarsely

1.5kg pumpkin, peeled, chopped

coarsely

2 large potatoes (600g), peeled,

chopped coarsely

1.25 litres (5 cups) chicken stock ½ cup (125ml) pouring cream

1 Melt butter in a large saucepan; cook onion and bacon, stirring, until onion is soft. Stir in pumpkin and potato. Stir in stock, bring to the boil; simmer, uncovered, for 20 minutes or until pumpkin is soft. Remove from heat; cool for 15 minutes.

2 Blend or process soup, in batches, until smooth. Return soup to same cleaned pan, add cream; stir until heated through.

3 Serve bowls of soup sprinkled with freshly ground black pepper.